This flavorful leftover lamb curry is one of my absolute favorite ways to use up leftover lamb roast from a Sunday dinner or holiday meal! My lamb curry recipe calls for simple ingredients that make it perfect for a fuss-free weeknight dinner!
Leftover Lamb Curry Recipe
Curry is warm and comforting with an enticing smell from aromatic herbs and spices, and it's even more delicious when made with lamb! If your family enjoys lamb at Easter, Christmas, or for Sunday dinners and you often find yourself with leftovers, this recipe is a great way to use them up.
This curry is relatively easy to make and uses simple ingredients. It's perfect for dinnertime on busy weekdays, just combine everything and simmer until the meat is fall-apart tender!
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🥘 Ingredients
Since you already have the lamb on hand, the remaining ingredients are easy to find at the store if you don't have them already. Fresh ginger and cinnamon sticks make a world of difference!
- 1 cup White Onion - Or yellow onion, chopped.
- 1 tablespoon Garlic - Roughly 3 garlic cloves.
- 2 tablespoons Coconut Oil - You can use butter, olive oil, avocado oil, or grape seed oil in a pinch but coconut oil is ideal.
- 1 inch Ginger - Peeled. If you are using frozen ginger, let it thaw some and use 1 cube.
- 1 tablespoon Yellow Curry Powder - My curry powder recipe is easy to follow, but if you have a preferred brand that is fine.
- 14.5 ounces Chopped Tomatoes - 1 can of tomatoes, drained. Alternatively, you can use fresh tomatoes (*see note).
- 2 whole Cinnamon Sticks - 1 teaspoon of dried, ground cinnamon can be used if cinnamon sticks aren't available.
- 1 pound Roasted Lamb - Use leftovers from a tasty roasted leg of lamb, roasted lamb shanks, or pan fried lamb cuts.
- 1 cup Lamb Stock - Perfect if you made stock from leftover bones. If not, you can use chicken broth.
- 12 ounces Peas & Carrots (optional) - A small bag of frozen peas and carrots, thawed before use.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
Get out your food processor, a stockpot or Dutch oven, and a wooden spoon. Follow the directions closely, and you'll have delicious lamb curry in no time!
- Pulse. In your food processor combine 1 white onion, 1 tablespoon garlic, and 1 inch of ginger. Pulse until thoroughly combined. *Drizzle in cold water slowly to get a smooth consistency as needed, up to about ½ cup.
- Saute. Simmer 2 tablespoons of coconut oil over medium-high heat in a stockpot or Dutch oven. Once the oil is shimmering hot, add your pureed onion mixture and saute until the liquid is reduced. It's done when the onion mixture is golden-brown and fragrant.
- Add remaining ingredients. Next, stir in 1 tablespoon of yellow curry powder, 2 cinnamon sticks, 14.5 ounces chopped tomatoes. Mix well then add 1 pound of chopped roast lamb and stir to coat. Pour in 1 cup of lamb (or chicken), cover with a lid, and bring to a boil.
- Simmer. Once boiling, reduce the heat and simmer for 1 hour. Then, remove the lid, stir, and pour in the 12 ounces of peas & carrots (if using). Continue to simmer, uncovered, for 15 more minutes.
- Serve. Remove your curry from heat and serve right away.
I like serving my curry with some white rice or naan bread to soak up the sauce. It's a fabulous dish for chilly evenings! Enjoy!
💭 Angela's Tips & Recipe Notes
- Try fresh tomatoes! 14.5 ounces of canned, diced tomatoes are equal to just shy of about 2 cups diced fresh tomatoes. Use anywhere between 5-6 small tomatoes if you desire a fresh alternative.
- Storage: Because this curry is made with leftovers, ideally you will eat it right away. You may refrigerate this curry, once cooled, for 1-2 days, but do not save once reheated again. Every time it is cooled and reheated increases the risk of food-borne illness.
- Freezing: You may make this curry ahead of time and freeze it, but I do not recommend freezing leftover curry once refrigerated or previously frozen and reheated. Store it in a Tupperware container with a tight-fitting lid and let it cool. Freeze for up to 2 months.
- Reheating: Thaw any frozen curry in the fridge overnight before reheating. Reheat in a saucepan over low heat until satisfactory. Add a splash of broth if it becomes too thick. Again, only reheat this curry once!
🥩 More Tasty Lamb Recipes!
- Air Fryer Lamb Chops
- Pan Seared Lamb Leg Steak
- Pan Seared Lamb Chops
- Irish Lamb Stew
- Slow Cooker Boneless Leg of Lamb
- Roasted Lamb Shanks
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📋 Recipe
Leftover Lamb Curry
Ingredients
- 1 cup white onion (chopped)
- 1 tablespoon garlic
- 1 inch ginger (peeled)
- 2 tablespoon coconut oil
- 1 tablespoon yellow curry powder (see recipe or use your favorite brand)
- 2 whole cinnamon sticks
- 14.5 oz chopped tomatoes (canned, drained - or use fresh tomatoes)
- 1 lb roast lamb (chopped into bite size pieces)
- 1 cup lamb stock (or chicken broth)
- 12 oz peas and carrots (optional - frozen blend, thawed)
Instructions
- Combine the onion, garlic, and peeled ginger in a food processor and pulse until well blended (drizzle in cold water slowly to get a smooth consistency as needed, up to about ½ cup).1 cup white onion, 1 tablespoon garlic, 1 inch ginger
- In a stock pot or Dutch oven, bring the coconut oil and pot to medium-high heat. Once the oil begins to shimmer, add the pureed onion mixture and saute until the liquid is reduced. The onion should be fragrant and golden brown when done.2 tablespoon coconut oil
- Stir in the yellow curry powder, cinnamon sticks, then add the drained diced tomatoes. Combine well, then add the chopped lamb pieces and stir to coat. Pour in the lamb or chicken stock, cover, and bring to a boil.1 tablespoon yellow curry powder, 14.5 oz chopped tomatoes, 2 whole cinnamon sticks, 1 lb roast lamb, 1 cup lamb stock
- Reduce heat and cook at a simmer for 1 hour. Remove the lid, stir, and add optional peas and carrots mixture if desired. Continue to simmer uncovered for an additional 15 minutes.12 oz peas and carrots
- Remove from heat and serve immediately.
Equipment You May Need
Notes
- 14.5 ounces of canned, diced tomatoes is equal to just shy of about 2 cups fresh tomatoes, diced. Use anywhere between 5-6 small tomatoes as a fresh alternative.
- Storage: Because this curry is made with leftovers, ideally you will eat it right away. You may refrigerate this curry, once cooled, for 1-2 days, but do not save once reheated again. Every time it is cooled and reheated increases the risk of food-borne illness.
- Freezing: You may make this curry ahead of time and freeze it, but I do not recommend freezing leftover curry once refrigerated or previously frozen and reheated. Store it in a Tupperware container with a tight-fitting lid and let it cool. Freeze for up to 2 months.
- Reheating: Thaw any frozen curry in the fridge overnight before reheating. Reheat in a saucepan over low heat until satisfactory. Add a splash of broth if it becomes too thick. Again, only reheat this curry once!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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